Imagine the ultimate comfort of a fully loaded baked potato, crispy skin, fluffy interior, melted cheese, salty bacon, and a dollop of cool sour cream, but transformed into a luxuriously creamy, spoonable soup that warms you from the inside out. This is the magic of Crockpot Loaded Baked Potato Soup. It is the pinnacle of comfort food, a hearty and deeply satisfying meal that captures every beloved element of the classic side dish and turns it into a complete, soul-soothing feast. The slow cooker works its magic, gently cooking the potatoes until they are fall-apart tender, ready to be mashed into a rich, creamy broth that forms the base of this incredible soup.
Why Is This Crockpot Loaded Baked Potato Soup So Popular?
The widespread adoration for this soup is built on a foundation of profound comfort, incredible convenience, and its crowd-pleasing, customizable nature. It’s a recipe that feels like a warm, welcoming embrace.
First, it is the absolute epitome of comfort food. The combination of creamy potatoes, rich dairy, and savory bacon is psychologically soothing and physically satisfying. It’s the food we crave when we need solace, when we’re feeling under the weather, or when we simply desire a taste of uncomplicated, home-cooked goodness. It’s hearty, filling, and delivers a sense of well-being with every single bite.
Second, it offers unbeatable slow-cooker convenience. The hands-off nature of the crockpot is its superpower. A brief 20 minutes of morning prep is all it takes to ensure a hot, home-cooked meal is ready by dinnertime, without any last-minute fuss. This makes it an indispensable tool for busy families, working professionals, and anyone who wants to maximize their time while still providing a nourishing, from-scratch meal.
Finally, its “loaded” and interactive serving style makes it a social and fun meal. The soup itself is a fantastic base, but the real magic happens at the toppings bar. Everyone can customize their bowl to their exact preference, from extra cheese to a generous handful of chives. This interactive element turns a simple dinner into a fun, engaging experience for both family meals and casual entertaining.
Why You’ll Love This Crockpot Loaded Baked Potato Soup:
You will love this specific recipe because it is meticulously crafted to achieve a rich, creamy texture and deep flavor without relying on canned “cream of” soups. You will love the technique of creating a flavorful base with real chicken broth and aromatics, which provides a savory depth that water or bullion cubes cannot match. You will appreciate the brilliant addition of cream cheese, which melts into the soup to create an unparalleled velvety richness and a subtle tang that balances the potatoes perfectly.
You will adore the flexibility to control the soup’s texture, from a chunky, rustic potage to a perfectly smooth and silky purée, based on your personal preference. You will love the use of red potatoes, which hold their shape beautifully, providing a wonderful texture even after hours of cooking. Most of all, you will love the spectacular, foolproof result—a pot of soup that is consistently creamy, flavorful, and deeply comforting, delivering the iconic taste of a loaded baked potato with a level of ease that feels almost like magic.
Here’s what you’ll need:
For the Soup Base:
- 5 lbs red or Yukon Gold potatoes, washed and diced into ½-inch cubes (no need to peel)
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 4 cups (32 oz) low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (8 oz) block cream cheese, softened and cubed
For the Creamy Finish:
- 1 cup heavy cream or half-and-half
- ⅓ cup all-purpose flour
- 1 cup whole milk
For the Toppings Bar (The “Loaded” Part):
- 1 lb bacon, cooked until crispy and crumbled
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup sour cream or Greek yogurt
- ½ cup fresh chives or green onions, finely sliced
- Additional salt and pepper to taste
How to Make Crockpot Loaded Baked Potato Soup:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crockpot Loaded Baked Potato Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Layer the Base Ingredients
In a 6-quart or larger slow cooker, combine the diced potatoes, diced onion, and minced garlic. Pour the chicken broth over the top. Add the garlic powder, onion powder, kosher salt, and black pepper. Stir everything to combine.
Step 2: Slow Cook to Tender Perfection
Place the cubed, softened cream cheese on top of the potato mixture. Do not stir it in. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The potatoes should be completely fork-tender.
Step 3: Prepare the Thickening Slurry
About 30 minutes before serving, in a medium bowl or large measuring cup, whisk the ⅓ cup of flour with the 1 cup of milk until a completely smooth, lump-free slurry forms.
Step 4: Mash and Thicken the Soup
After the cooking time is complete, stir the soup. The cream cheese should now be melted and easy to incorporate. Using a potato masher, mash the soup to your desired consistency. For a chunky soup, mash just a few times. For a smoother soup, mash thoroughly.
Step 5: Incorporate the Slurry and Cream
While stirring the soup, slowly pour in the flour and milk slurry. This will thicken the broth. Then, stir in the 1 cup of heavy cream.
Step 6: The Final Simmer
Cover the slow cooker again and cook on HIGH for another 20-30 minutes, or until the soup has thickened to your liking. This gives the flour a chance to cook out its raw taste.
Step 7: The Grand Finale – Load Up!
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve immediately, inviting everyone to load up their bowl with the crispy bacon, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh chives.
Tips for Success:
- Cube the Potatoes Evenly: This ensures they all cook at the same rate. Leaving the skin on adds flavor, texture, and nutrients.
- Soften the Cream Cheese: Using softened, cubed cream cheese is crucial. Cold cream cheese will not melt and incorporate smoothly and will leave little white lumps throughout the soup.
- Make a Smooth Slurry: Whisk the flour and milk vigorously until no lumps remain. A lumpy slurry will create a lumpy soup.
- Grate Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy. Grating a block of cheese ensures a smooth, velvety melt.
- Cook the Bacon Properly: For the best texture and flavor, bake your bacon on a sheet pan in a 400°F oven for 15-20 minutes. It cooks evenly and becomes perfectly crispy.
Equipment Needed:
- 6-Quart or larger Slow Cooker
- Potato Masher
- Whisk
- Measuring Cups and Spoons
- Skillet or Sheet Pan (for cooking bacon)
Variations of Crockpot Loaded Baked Potato Soup:
- Broccoli Cheddar Potato Soup: Add 3 cups of small broccoli florets during the last 30 minutes of cooking.
- Spicy Southwest Version: Add 1 can of diced green chiles and 1 teaspoon of cumin with the base ingredients. Top with pepper jack cheese and a drizzle of salsa.
- Ham and Potato Soup: Substitute the bacon with 2 cups of diced, cooked ham. Add it with the base ingredients so the flavor infuses the soup.
- Lightened-Up Version: Use reduced-fat cream cheese, skip the heavy cream, and use 2% milk. Use Greek yogurt instead of sour cream for topping.
- Vegan “Loaded” Potato Soup: Use vegetable broth, vegan cream cheese, and full-fat canned coconut milk. Top with vegan bacon bits, shredded vegan cheese, and vegan sour cream.
Serving Suggestions for Crockpot Loaded Baked Potato Soup:
This soup is a complete meal, but it is sublime when served with a thick, crusty slice of artisan bread or warm, fluffy buttermilk biscuits for dipping. A simple side salad with a tangy vinaigrette provides a fresh, crisp contrast to the rich, creamy soup.
Prep Time:
20 minutes
Cooking Time:
7 hours (on LOW)
Total Time:
7 hours 20 minutes
Nutritional Information:
(Please note: This is a general estimate for one serving of soup without toppings. Values can vary widely.)
- Calories: ~420
- Protein: 12g
- Sodium: 900mg
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 4g
FAQs about Crockpot Loaded Baked Potato Soup:
Q: Can I use frozen hash browns to make this even faster?
A: Yes! For the ultimate shortcut, use a 30 oz bag of frozen shredded or diced hash browns. There’s no need to thaw them. The cooking time may be slightly reduced.
Q: My soup is too thick. How can I thin it out?
A: Simply stir in additional chicken broth or milk, a half-cup at a time, until you reach your desired consistency.
Q: Can I make this soup on the stovetop?
A: Absolutely. Sauté the onions and garlic in a large stockpot. Add the rest of the ingredients (except the slurry, cream, and toppings) and simmer until the potatoes are tender, about 20-25 minutes. Proceed with the mashing, slurry, and cream steps.
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, the soup (without toppings) will keep for 3-4 days in the refrigerator. The soup will thicken significantly as it cools; thin it with a little broth or milk when reheating.
Q: Can I freeze this soup?
A: It is not highly recommended. Soups with a dairy base can separate and become grainy upon thawing. The potatoes can also become mealy. For best results, enjoy it fresh.
Final Thoughts:
Crockpot Loaded Baked Potato Soup is more than a recipe; it is a pot of pure, uncomplicated comfort that nourishes the body and soothes the soul. It demonstrates the profound magic of slow cooking, where simple, humble ingredients are transformed into something extraordinary with minimal effort. From the easy morning prep to the joyful, interactive serving moment, the entire experience is designed to reduce stress and increase pleasure. It’s a dish that brings people together, simplifies your routine, and delivers a deep, resonant satisfaction that is the very essence of home cooking. So, grab your slow cooker, and prepare to make a new classic that will warm your kitchen and your heart for years to come.
